Oregano, native to the Mediterranean region, is more flavourful dried rather than fresh. It has an aromatic, warm, earthy, slightly bitter taste and is the most important culinary herb in Italian-American cuisine. Oregano is often used in tomato sauces, fried vegetables, and grilled meat.
Oregano is the spice that gives pizza its characteristic flavor. It is also usually used in chili powder
Taste and Aroma Description: Oregano has a pungent odor and flavor. Mexican Oregano is a bit stronger than Mediterranean Oregano.
Oregano tastes great with tomato, egg, or cheese-based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavor, crush Oregano by hand or with a mortar and pestle before using it in your recipes.